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Ready to make your own sourdough baked goods? You can learn to make sourdough starter and sourdough baked goods from our Cultures for Health team and other Real Food pros.
Sourdough is an ancient method of capturing wild yeast to leaven baked goods. A sourdough culture is originally created by mixing flour and water and letting it sit out for a period of time to capture wild yeast. Once established, a sourdough starter is easy to care for, can last indefinitely, and can be used to make a variety of baked goods.
Whether you are new to sourdough baking or looking for some new recipes to try, we have a wide selection of expert advice articles, how-to videos, and recipes to help you bake delicious, fresh sourdough bread at home!
Browse our expert advice below and remember...you can do this!
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Because the paleo diet is naturally gluten-free, it is often followed by those with an intolerance to the gluten protein.
Use this guide to learn about types of gluten-free flours and how to substitute one gluten-free flour for another in gluten-free sourdough recipes.
Gluten-free sourdough starters require a bit of extra care. Learn how to activate and feed one to make homemade gluten-free bread and baked goods!
Did you know you can use water kefir as a booster in gluten-free sourdough baking? Learn which boosters help with the leavening and texture of the bread.
Did you know that milk kefir can be used to leaven and ferment bread? Learn how to use this simple method to make a type of sourdough.
Learn tips and tricks for troubleshooting your traditional sourdough starter.
Learn creative ways to use your food dehydrator including proofing sourdough, making yogurt, pemmican and more!
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.
Learn how to make cultured and fermented foods using starter cultures during the cool winter months. Plus ideas for how to keep cultures warm!
Grains have been fermented for as long as they have been eaten. Many of us today, given our industrialized food practices, assume that these fermented grains were eaten in the form of sourdough breads and baked goods. The reality, though, is much different.